Sunday, July 13, 2008

Lemon Blueberry Bread

I had some extra yogurt in the fridge, so I added it in for extra moisture. Any type of yogurt works well- you can use whole milk plain yogurt. Or try vanilla/soy yogurt too- I find the soy yogurt has a natural sweetness to it, allowing me to reduce the amount of added sugar.

Also, used a blend of oil for this one- regular vegetable oil + olive oil.

Lemon Blueberry Bread

- 3 cups flour
- 4 tsp baking powder
- 2 tsp salt

- 2 cups yogurt
- 1.5 cups sugar
- 5 extra large eggs
- lemon zest
- almond extract
- 1 cup vegetable oil
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice

- 1.5 cups smallish-blueberries
- poppyseed (optional)

  1. Mix dry ingredients together separately.
  2. Mix wet ingredients together. Slowly add in dry ingredients.
  3. Add in blueberries last; gently fold into mixture.
  4. Bake at 350 degrees F, for ~ 1.5 hours.
  5. Makes 1 loaf.
  6. Enjoy!

Dusted with a bit of confectioner's sugar, which helps since this bread is not particularly sweet.


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